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-   -   Saffron (https://www.discusscooking.com/forums/f132/saffron-98725.html)

Sagittarius 09-10-2017 08:40 AM

Saffron
 
Good afternoon,

Of course, besides Valencian Paellas or Risotto Milanese, what other dishes do you use Saffron for ?



Thank you in advance ..

medtran49 09-10-2017 09:01 AM

we've made Mini Meatballs in Saffron Sauce Recipe | Bon Appetit several times as part of a tapas meal.

medtran49 09-10-2017 09:07 AM

This too https://www.certifiedangusbeef.com/r...ail.aspx?id=28

skilletlicker 09-10-2017 09:25 AM

Saffron, like fleur de sel and white truffles, is just too expensive for me.
Will use achiote oil, annatto seeds & olive oil, for color knowing full well the taste is completely different.

Andy M. 09-10-2017 09:44 AM

Quote:

Originally Posted by medtran49 (Post 1525418)

Sounds like a tasty recipe but cooking 2" cubes of beef for 5-6 hours is a bit of overkill.

medtran49 09-10-2017 09:47 AM

We don't cook it that long, just until tender.

Andy M. 09-10-2017 09:50 AM

Thanks for posting. Copied and saved for a cool weather meal.

skilletlicker 09-10-2017 09:56 AM

Quote:

Originally Posted by medtran49 (Post 1525418)

Out of idle curiosity, how do you measure 1 teaspoon of saffron threads? Pack them down into the spoon?

GotGarlic 09-10-2017 09:57 AM

Persian Jeweled Rice - https://www.bonappetit.com/recipe/jeweled-rice

blissful 09-10-2017 09:57 AM

Quote:

Originally Posted by skilletlicker (Post 1525420)
Saffron, like fleur de sel and white truffles, is just too expensive for me.
Will use achiote oil, annatto seeds & olive oil, for color knowing full well the taste is completely different.

Skilletlicker, do you care to share your experience in using annatto seeds & olive oil? I buy annatto seed solution when making some kinds of cheese. I bought some annatto seeds to experiment with and so far I'm not clear (even after much noodling around the internet) on how to best get the color from the outside coating of the annatto seed, into a solution. Some say boil it in water, in an acid solution, some say boil it in water in a base solution, some say to use some oil with the water. You got anything? :smile:

skilletlicker 09-10-2017 10:08 AM

Quote:

Originally Posted by blissful (Post 1525428)
Skilletlicker, do you care to share your experience in using annatto seeds & olive oil? I buy annatto seed solution when making some kinds of cheese. I bought some annatto seeds to experiment with and so far I'm not clear (even after much noodling around the internet) on how to best get the color from the outside coating of the annatto seed, into a solution. Some say boil it in water, in an acid solution, some say boil it in water in a base solution, some say to use some oil with the water. You got anything? :smile:

I learned to use it maybe 20 years ago from a TV show called Daisy Cooks by Daisy Martinez. Put some achiote (annatto) seeds and olive oil into a skillet and heat it keeping a close eye to keep the oil below smoke point and not over cook the seeds. They turn black(ish) and taste bad. The oil turns a pretty deep orangish red and the oil can be saved in the fridge.

So after writing all that I googled it and found this YouTube of Daisy explaining how to do it.

Daisy darlin, skilletlicker misses you

CakePoet 09-10-2017 10:09 AM

Curries, chicken dishes and lamb dishes. I also have it in desserts, cakes, rolls and cookies.

blissful 09-10-2017 10:16 AM

Quote:

Originally Posted by skilletlicker (Post 1525430)
I learned to use it maybe 20 years ago from a TV show called Daisy Cooks by Daisy Martinez. Put some achiote (annatto) seeds and olive oil into a skillet and heat it keeping a close eye to keep the oil below smoke point and not over cook the seeds. They turn black(ish) and taste bad. The oil turns a pretty deep orangish red and the oil can be saved in the fridge.

So after writing all that I googled it and found this YouTube of Daisy explaining how to do it.

So all along, I ought to have been searching out ACHIOTE, and since I'm language impaired, I was just searching ANNATTO, THANK YOU. That helps a great deal Skilletlicker. Good video! Thanks again.

medtran49 09-10-2017 10:24 AM

We just estimate very conservatively with a pinch. Too much saffron and it starts to taste like medicine. Can always add more if not enough to begin with.

Cooking Goddess 09-10-2017 02:18 PM

Mom used a pinch in chicken soup, and I do, too. Since my SIL does the same thing, I'm going to guess that my MIL also did that. Must be a Slavic thing.

I grew the autumn crocuses for a couple of years when we lived in our first house. Wasn't much work, so I wasn't too upset with the small harvest. Each year gave me just enough strands for two pots of soup. 😯

Andy M. 09-10-2017 03:37 PM

Quote:

Originally Posted by skilletlicker (Post 1525420)
Saffron, like fleur de sel and white truffles, is just too expensive for me.
Will use achiote oil, annatto seeds & olive oil, for color knowing full well the taste is completely different.

This seems unusual. I would think flavor is more important than color.

skilletlicker 09-10-2017 04:19 PM

Quote:

Originally Posted by Andy M. (Post 1525446)
This seems unusual. I would think flavor is more important than color.

It is even more unusual for a person of average means or less, to flavor their food with a substance that costs between two and ten thousand dollars a pound.

Most unusual of all should be for that fact to be beyond the grasp of otherwise intelligent people of privilege.

Cheryl J 09-10-2017 05:13 PM

Another view here. To be honest, I've never bought saffron.

I cook for one 90% of the time and have limited freezer space, so if I'm making chicken soup (for example) and want a nice color to the broth, I just add a tiny bit of turmeric - relying on the thyme, garlic, chicken, veggies, etc. for the flavor. I've also used turmeric in rice, on occasion.

Most of my meals are made with the intention to be used within a few days, with the exception of roasts, and sometimes soup - if I have the freezer room.

I've really been considering getting another small freezer to keep in the garage, but haven't gotten that far yet, until I make some space out there. :ermm::lol:

Andy M. 09-10-2017 05:19 PM

Quote:

Originally Posted by skilletlicker (Post 1525451)
It is even more unusual for a person of average means or less, to flavor their food with a substance that costs between two and ten thousand dollars a pound.



Most unusual of all should be for that fact to be beyond the grasp of otherwise intelligent people of privilege.



My choice would be to just leave it out or choose another recipe rather than coloring the dish. Who are you fooling??

GotGarlic 09-10-2017 05:21 PM

I've never bought saffron, either. My MIL gave me a paella kit for Christmas once that included a tiny vial of it. Maybe I didn't use enough when I made the paella (since I had enough left to use for the rice I mentioned [emoji38]) but I didn't think it had much flavor. Turmeric or annatto provide nice color and onions, garlic and other seasonings provide plenty of flavor. So I'm not tempted to buy it.


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